Spicy Vegetable Loaf Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 , finely chopped | |
| Chilli powder | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Red lentils | 2 1/4 Cup (16 tbs) | |
| Carrot | 1 , grated | |
| Potato | 1 Large, grated | |
| Canned tomatoes | 400 Gram, undrained | |
| Vegetable stock | 2 Cup (16 tbs) | |
| Rolled oats | 1 1/2 Cup (16 tbs) | |
| Egg whites | 3 | |
| black pepper | 1 |
Directions
1.Heat oil in a large trypan and cook garlic, onion, chilli powder, cumin, coriander and turmeric for 4-5 minutes or until onion softens.
2.Add lentils, carrot, potato, tomatoes and stock.
Bring to the boil, cover and simmer for 30 minutes or until lentils are tender.
Remove from heat and set aside to cool slightly.
Beat egg whites until stiff peaks form and fold into lentil mixture.
3.Stir in rolled oats and mix well to combine.
Season to taste with pepper.
Spoon into a lightly greased and lined 15 cm x 25 cm loaf pan.
Bake at 180°C for 1 hour or until cooked.
2.Add lentils, carrot, potato, tomatoes and stock.
Bring to the boil, cover and simmer for 30 minutes or until lentils are tender.
Remove from heat and set aside to cool slightly.
Beat egg whites until stiff peaks form and fold into lentil mixture.
3.Stir in rolled oats and mix well to combine.
Season to taste with pepper.
Spoon into a lightly greased and lined 15 cm x 25 cm loaf pan.
Bake at 180°C for 1 hour or until cooked.
Chef
